These Saucy Moroccan Meatless Balls are full of great texture from walnuts and chickpeas, and are given a sweetness from apricots. Served with red wine tomato sauce, tangy citrus fragrant rice and topped with flaked almonds, giving the dish a brilliant crunch.
Heat up 2 tbsp of the olive oil in a large frying pan or saucepan. Add the onion and fry until soft. Then add the garlic and fry for a further couple of minutes.
In a food processor, shred the chickpeas and set aside.
Add to the onion and garlic the carrot and mushrooms, and sautee until soft but also until liquid from mushrooms has evaporated.
Stir in all the spices, rosemary, salt and pepper. Cook for another few minutes on a low heat. Then add the tomato paste.
In a separate bowl, combine the ground chia seeds / linseed and water, and allow it to form a jelly-like substance.
In a large mixing bowl, place all sauteed ingredients from the pan, plus the shredded chickpeas, walnuts, zest, apricots, nutritional yeast, buckwheat flour and chia jelly. Combine the mix with your hands.
Place the mix in the fridge for a few hours for it to firm up. This will allow you to more easily make the meatballs.
Before making up the meatless balls, preheat oven to 200 C. Line a baking tray with baking parchments and brush it with olive oil.
Use your hands to form balls from the mixture. These should be about golf ball sized. Squeeze the mixture in your hands before shaping into a ball to ensure they won’t fall apart.
Brush each meatless ball with olive oil.
Bake them for 15 minutes, then turn each one over and bake for another 15 minutes. They can also be pan fried, or rolled in ground almonds and deep fried.
Serve on a bed of fragrant rice, with tomato sauce, and garnish with coriander and toasted flaked almonds.
Cook rice as per rice instructions.
Once cooked, add the preserved lemon and mix through. Leave the lid on the rice for a few minutes once the lemons are mixed in, so the flavour can infuse.
Fry the garlic in the olive oil with the cumin and paprika.
Once the flavours are released, add the passata. Add the chili if using.
Add the red wine and cook for 10 minutes.
Season with salt and pepper.